Rhubarb has a reputation for being sour or stringy or just plain yukky. But it is the most gorgeous thing and this way of preparing it, gently poached with vanilla and with the addition of bright, tangy raspberries, is one of the best ways to experience what rhubarb is all about. It is really important…
Read MoreAll articles filed in recipes
Black forest mousse
I have to thank my fifteen year old son for this recipe which he adapted from a 1970s chocolate mousse recipe that was dog-eared and smeared with chocolate stains from overuse. He added the cherries and their tartness is a perfect foil for the rich chocolate and cream. If it is summertime and cherries are…
Read MoreRockmelon with prosciutto and thyme
Everyone from Jamie Oliver to Elizabeth Romer have rhapsodised about this simple Italian dish and with good reason. It tastes stunning and looks wonderful. You must, must, must, though, use rock melon when it is at its seasonal best, heavy and dripping with sweet juices. Getting the prosciutto sliced paper thin is also important for…
Read MorePasta with roasted pumpkin and bacon
The sweetness of the roasted pumpkin contrasts beautifully with the salty crispnes of the bacon and the nuttiness of the parmesan. Buy the best quality parmesan you can – it really makes a difference when you use good quality cheese. Serves 4 750g jap pumpkin, diced into 1 cm cubes 250g bacon, finely diced 2…
Read MoreAvocado with lime on sourdough toast
Avocado and lime are a winning combination and need nothing more than sea salt and lots of freshly ground black pepper to bring the flavours together. The avocado needs to be beautifully ripe and it is worth getting the avocado a couple of days before you need it to be sure of a softly yielding,…
Read More
Simple food 